We had a lovely time at the Slow Food Eugene One Field Meal yesterday evening. It was held this year at McKenzie River Organic Farm, a beautiful old farmstead out east of Springfield on Highway 126. The farm, owned by Carol Ach, Sam Ach, and Jack Richardson, still has producing blueberries from nearly 70-year-old bushes. I’m disappointed I wasn’t able to withstand the walking tour, but I am excited for the invitation to go back when I’m able.
Instead, I took pictures of the pig roast breakdown. That gorgeous layer of fat! Those brilliant blue gloves! You’re welcome!
Take a look at the full set on my Culinaria Eugenius Facebook page. I hope you’ll also get some pleasure looking at the local meal whipped up from PartyCart and Red Wagon Creamery.
We started off the evening with Territorial wines, Ninkasi beer, and pickles, always a good idea: eggplant, cantaloupe, and zucchini. The pig, raised to a fat beauty on the farm, was finished with sea salt and dressed at table with PartyCart Chef Tiffany Norton’s and Chef Mark Kosmicki’s harvest gold sweet-sour ground cherry barbecue sauce. My waistline said thank you, PartyCart, for many delicious vegetable sides instead of the ubiquitous potatoes — we ate splendidly of vinegared greens, chow-chow blackened green beans, and corn maque choux, which is like corn on her prom night, bedecked and jeweled. The evening ended with an unusual peach leaf and brandy ice cream made by the brilliant mind of Emily Phillips at Red Wagon Creamery, and served up with Chef Emily’s gluten-free blueberry teff cobbler.
The meal was a fundraiser for the Farm To School Program, the School Garden Project, and to send delegates to Slow Food’s Terra Madre annual conference.
Yes, a delicious fall evening in the field of apple trees, flanked by strawberry and blueberry fields. The farmstand was open after the meal, so we were able to take home cherry tomatoes and carrots. I regret not picking up a few pints of ground cherries for more of that barbecue sauce. Thanks so much for such a pleasant experience to all the chefs, McKenzie River Organic Farm, and Slow Food Eugene!